Some classics can't be improved. Pot pie, it turns out, isn't one of them. A delicate crust yields to veggies and chicken in a-wait for it-cheesy sauce. Yes, we said cheesy.
The traditional version of this classic Moroccan stew is made with homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since this dish is so saucy, it's best served over couscous.
Refrigerated pasta is a time-pressed cook's secret weapon, cooking up in a flash. Reserved pasta water will give your alfredo sauce the right consistency.
Seemingly simple, I've been on the search for a quick and easy Mexican rice dish to serve with fajitas, tacos, and other zesty Mexican-inspired dishes for a long time. This is the one. It comes together in no time which
This Chicken Tenders Parmesan with Penne and Broccoli recipe contains chicken tenders, penne rigate, grated parmesan, mozzarella, breadcrumbs and more.
